Chickpea Salad Sammich

theveganfarmer.com chickpeasandI am incapable of saying sandwich.

One of my favorite meals when I was a meat eater was a tuna fish sandwich with a side of tortilla chips and a cup of coffee.  Yes, I think I was an old man. Sometimes I get a craving for that lunch and I find chickpeas work wonders to satisfy it.

What You’ll Need

1 can chickpeas, rinsed and drained

1/4 C vegan mayo

green onion

1/4 C relish

1 TSP celery seed, or some diced celery

2 TSP mustard

Mash most of the chickpeas. Add the remaining ingredients and stir it all up.  Throw it on a sandwich thin, roll, on top a bed of lettuce and enjoy! Coffee is optional.

Slow Cooker Coconut Curry Tofu

theveganfarmer.com coconutcurrytofuMy slow cooker may be the most used appliance in my kitchen. Second to my coffee pot, of course. As I dug it out the other morning, I thought why not whip up some coconut curry tofu? I’ve not had it in a while and I had some tofu nearing its expiration date.

What You’ll Need

1 block tofu, drained and cubed

1 small onion, chopped

2 TSP minced garlic

pinch of salt

1.5 C bell peppers, chopped – I used peppers we froze from our garden last year. Any kind will do.

1.5 TBSP smooth peanut butter

1.5 TSP garam masala powder – I didn’t have any so I made some. *See below for recipe.

2.5 TSP curry powder

1 C coconut milk – I was out of the canned stuff so I whipped up a small batch. **See recipe below.

1 can tomato paste

Blend all ingredients together except the tofu. Pour it into your slow cooker. Add the tofu, give it a quick stir and set it on low for 4-5 hours. Serve over rice. Enjoy!

* Garam Masala

2 TSP ginger

1 TSP cinnamon

2 TSP pepper

3 TSP cumin

3 TSP coriander

1/2 TSP nutmeg

1 TSP ground cloves

Mix all spices together and store in an airtight container.

**Coconut Milk

1/2 C shredded coconut

2 C very hot water

Blend together until smooth.

Crispy Gnocchi and Brussels Sprouts

theveganfarmer.com crispygnocchibrusselssproutsThis is one of those recipes that came together as a result of needing to cook things up before they went bad. Brussels sprouts are a relatively new food for me. I discovered over the fall that I really like them.  This recipe is quick, delicious, and satisfying.

What You’ll Need

1 small package gnocchi

1 small bag Brussels sprouts

1 TBSP minced garlic

2.5 TBSP Earth Balance butter

1 TSP onion powder

juice from 1/2 lemon

salt and pepper to taste

Parmesan cheese – I use Go Veggie! brand.

Tear off the dark green leaves from the sprouts. Cook the gnocchi. Save about 1/4 cup of the cooking water. Melt the Earth Balance butter in a pan and add the gnocchi to crisp it up a bit. This should only take about 2 minutes. Add the minced garlic, onion powder, salt, and pepper. Cook, stirring occasionally, about 4 minutes. Now add the Brussels sprout leaves, lemon juice, Parmesan cheese, and 1/4 cup cooking water. Stir until combined and cook another minute or so. Put it on a plate or eat it straight from the pan. I won’t judge. Enjoy!